Michelle Garcia-Vasquez
Michelle’s Chile Verde.
I don’t measure.
I roast my chilis – since im in CA, I only have access to Anaheim (yes, I know, I need to place an order with Chili Monster!) I also use the pasillas and some jalapenos.
I also roast fresh tomatoes
Brown my pork in a heavy pot with some oil.
After browned, I remove and set aside
I add some more and some chopped onions and sauté onions
I add flour and brown up to make a roux and scrap up the brown bits
I then throw in some low sodium chicken broth (the good kind)
I peel the chili and tom’s and chop coarsely and throw in pot with a clove of garlic
A dash of comino
Some Mexican oregano
Kosher Salt
I mix occasionally to check for the right consistency and add water as needed
I taste every few minutes.
It’s BOMB!
about 3 months ago · Report

Dedie Valentine Vinyard
ok, I've seen Hatch Green Chile in the grocery stores in Cali.... sounds like I'm gonna be trying your recipe tho.... actually I'm gonna send this to my daughter who is the Chile Verde expert in our family. Thanks for sharing ;0)
about 3 months ago · Report

Kym VanOrnam-Barnett
Thank you for sharing, Michelle - I can't wait to try your recipe.
(I miss those Hatch green chiles ...)
about 3 months ago · Report

Michelle Garcia-Vasquez
Thanks guys! Sorry for the mispellings and missing words. I add some more OIL and some chopped onions and saute. Scrap = Scrape. :-) Happy Roasting!
about 3 months ago · Report

Andrew Chilli Ayoub
Sounds Great